Pedicoccus sp. PSK와 감초 열수추출물의 혼합물을 이용한 어류질병세균에 대한 항균활성 및 사료 내 첨가에 따른 paralichthys olivaceus의 비특이적 면역 반응

Abstract

Probiotic are benifical microoraganism helps in maintaining proper balance of the intestinal microflora in humans which were proved to improve health and enhance immunity. Lactic acid bacteria along with medicinal plant and herbal extracts have reported to promote growth. In the present study, the main component was used as the licorice with a perennial plant Glycyrrhizin containing about 6 to 14%. Glycyrrhizin is generally known for its anti-inflammatory and anti-cancer effects in allergic, chronic infections, viral diseases and to reduce cholesterol. In general, medicine herbs effectively use the component of licorice extract through hot water decotion of medicinal plants. In this study, Pedicoccus sp. PSK was isolated from traditional fermented soybean foods. PSK was subjected to physiological characterization, such as salt tolerance, immunity against artificial gastric juice and bile acid, heat resistance, hemolytic action, and its morphological features to ensure that its could be used as a probiotic bacteria. Water extract of Glycyrrhiza uralensis fischer mixed with PSK and the optimum pH change, the growth temperature were investigated. Results shows an increased growth with water extract. Halibut is a non-specific immune response of Glycyrrhiza uralensis fischer water extract (75℃). Addition of 1% Glycyrrhiza uralensis fischer water extract in the culture medium (75 ℃), have increased the activity of macrophages, which in turn increased lysozyme activity. Hence, the Glycyrrhiza uralensis fischer water extract along with PSK could be used to increase the fish farming production by improving the immune system function of fish against bacterial fish diseases.